For a fast and fresh taco night, replace the fiery habanero pico de gallo recipe above with your favorite from your local grocery store.
- 1¼ Pound Tyson Crispy Chicken Strips
- ½ Cup barbecue sauce
- 6 Tablespoons fresh lime juice, divided
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 Tablespoon fresh cilantro, chopped
- 2 Tablespoons minced habaneros
- ½ Teaspoon salt
- 1/8 Teaspoon pepper
- 8 white corn tortillas, small
- ½ Cup cotjia cheese, crumbled
Prepare Crispy Chicken Strips according to package directions. When cooked, slice lengthwise and set aside.
Prepare lime barbecue sauce in a small bowl by mixing BBQ sauce and 2 tablespoons of fresh lime juice.
In separate bowl prepare the fiery habanero pico de gallo by mixing together red onion, garlic, ¼ cup lime juice, cilantro, habanero, salt and pepper.
Heat a dry large skillet over medium-high heat and toast the tortillas until soft and pliable. Fill immediately, or cover with a damp towel.
To assemble layer lime barbecue sauce, fiery habanero pico de gallo and sliced Crispy Chicken Strips on warmed tortillas. Top with crumbled cotjia cheese.